Low Sodium Traditional Vietnamese Banh Mi
Discover the vibrant flavors of Vietnam with this Low Sodium Traditional Vietnamese Banh Mi recipe, a healthier twist on the classic street food favorite. Crafted with a low-sodium French baguette, tender marinated chicken breast, and crisp pickled vegetables, this sandwich delivers bold tastes without the extra salt. The homemade marinade of low-sodium soy sauce, honey, and garlic infuses the chicken with savory sweetness, while tangy pickled carrots and daikon radish add a fresh crunch. Topped with creamy lime-infused unsalted mayonnaise, crisp cucumber slices, zesty jalapeños, and aromatic cilantro, each bite is a delightful balance of textures and flavors. Perfect for a quick lunch or a light dinner, this recipe is easy to prepare in just under 45 minutes and serves four. Experience the authentic essence of Vietnamese cuisine while staying mindful of your sodium intake with this healthy Banh Mi creation!
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Recipe Information
Ingredients
- 2 loaves French baguette (low-sodium, if available)
- 2 pieces Boneless skinless chicken breast
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Honey
- 2 tablespoons Rice vinegar
- 3 cloves Garlic, minced
- 0.5 teaspoons Ground black pepper
- 1 cup Carrots, julienned
- 1 cup Daikon radish, julienned
- 1 medium Cucumber, thinly sliced
- 0.5 cup Unsweetened rice vinegar
- 2 teaspoons Sugar
- 0.5 cup Fresh cilantro
- 1 small Jalapeño, thinly sliced
- 3 tablespoons Unsalted mayonnaise
- 1 tablespoon Fresh lime juice
Instructions
In a small bowl, mix together low-sodium soy sauce, honey, rice vinegar, minced garlic, and black pepper to create a marinade for the chicken.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Let the chicken marinate in the refrigerator for at least 20 minutes, or up to 2 hours for more flavor.
While the chicken marinates, prepare the pickled vegetables. In a medium bowl, combine rice vinegar, sugar, and 1/4 cup of water. Stir until the sugar is fully dissolved.
Add the julienned carrots and daikon radish to the vinegar mixture. Let the vegetables pickle for at least 15 minutes, stirring occasionally.
Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side, or until fully cooked. Let the chicken rest for 5 minutes before slicing it thinly.
Cut the baguettes in half lengthwise and lightly toast them in the oven or on a skillet until warm and slightly crispy.
Spread a thin layer of unsalted mayonnaise mixed with fresh lime juice onto the inside of each baguette half.
Assemble the sandwiches by layering the sliced chicken, pickled carrots and daikon, cucumber slices, fresh cilantro, and jalapeño slices inside the baguettes.
Serve immediately and enjoy a flavorful, low-sodium Banh Mi!
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 361.6 g | 131% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 53.2 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3409 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
